231–240 of 439 posts
This stuff should have some warning tag: rando's musings about LLMs. Lately, whenever I think I found an interesting article it turns out to be this.
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I wonder if something is lost to translation. Cooking a stake could be the simple act of putting the steak in the oven with basically zero seasoning with a thermometer and then wait until medium rare with some optional searing. It could also mean trim the meat, cut into slices, seasoning, and frying/grilling them to each persons personal taste, which include well-done. Perfect grilled steak, especially well-done, is…
is "cooking" here used in some kind of very specific sense? isn't it just a word for "making food", so would include grilling as well?
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I was just curious asked chatgpt: How can I make a really great steak myself? What to look out for, what to do. Give me detailed instructions. I got a really good answer (including - cut, temperature and reverse searing), so I probably won't even need understanding. (Oh - and yes, I can cook - the answer mirrors what I already know). Yes, it was a very, very poor analogy, because cooking a steak is a well known and w…
I compare this to doing my first smoke (was gifted a smoker). AI gave me the cut, the temp, the timing, the things to watch out for. Chicken's the best to try first, can't mess that up. After goodness knows how many hours.. Pretty inedible leathery chicken.. "Oh my bad! I gave you the timings for a different meat"
In general I'd recommend starting with the most forgiving meat available to you (IMO pork butt or shoulder are great options) as even when you don't hit the ideal cook you often still get enjoyable results. Repeating the process enough times to learn how to dial in a cook is much easier when the misses don't suck.
Figure out what you want to DO. What you really want to do, not what you do just to pay the bills. Once you figure that out, use AI as an executive uses the best employees he can buy.
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Am I the only one who thinks the "reverse sear" is like cheating? It takes out all of the skill when you move from the pan to the oven, and I lose all of the fun in learning to be chef.
I agree, it's cheating. My bad hot take is if you're using a meat thermometer and reverse sear to cook steak, you're like a kid on training wheels.
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Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt. That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.
Since we're deep enough in this thread where we're talking about steak rather than AI, I'd like to lean into that. I used to sous-vide a lot . It was certainly great to get perfectly-done steak. but I still didn't love the result and it took me a while to figure out. Specifically: sous-viding at 130 doesn't reliably render fat. So it's great for a lean filet mignon like your suggesting, but kept giving me rubbery fat…
Earlier quoted context omitted.
Go to costco, buy prime filet. Put it in a ziplock in a sous vide at 130 for an hour. Drop it in corn oil at 425 for 30 seconds. Add some butter and salt. That simple process, suggested by Nathan Myhrvold (former MSFT cto) in the modernist cuisine, produces a filet better than most restaurants.
a filet better than most restaurants. Bad restaurants, sure. It does not hold a candle to any half decent steakhouse.
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350º internal temp for medium done? Maybe you forgot to include the glue on your pizza as well.
Oops, that should 140 F (or 60 C) when done, in the coolest center part. Thank you for noticing it.
This stuff should have some warning tag: rando's musings about LLMs. Lately, whenever I think I found an interesting article it turns out to be this.
You're also a rando, but the difference is that the rando who wrote article made it into the front page of HN